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1
In a large skillet cook the onion in the oil over moderately low heat until it is softened.
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2
Add the shallot, the garlic, the bell pepper, and the eggplant and cook the mixture, stirring, for 6 to 8 minutes, or until the eggplant is softened.
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3
Stir in the tomato, the herbs de Provence, the sage, the basil, the parsley, the salt, and black pepper to taste, cook the stuffing, stirring, for 1 minute, and let it cool.
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4
With a sharp knife make a 1-inch-long incision along the fat side of each chop and cut a pocket in each chop by moving the knife back and forth carefully through the incision.
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5
Stuff each chop with half the stuffing and secure the pocket with wooden picks.
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6
Brush the chops with some of the oil and in a roasting pan brushed with the remaining oil roast them in a preheated 475F.
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7
oven, basting them with any pan juices, for 7 minutes on each side, or until they are cooked through but the flesh is still slightly pink near the bone.
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8
Transfer the chops to a cutting board, let them stand for 3 minutes, and discard the wooden picks.
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9
Arrange the chops on heated plates, pour the sauce, heated, on the plates, and sprinkle each serving with some of the parsley.
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10
In a blender blend together the bell pepper, the oil, the lemon juice, the vinegar, the cayenne, 1 tablespoon water, and salt and black pepper to taste.
